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Cozy Delicata Squash Pasta with Sage Brown Butter

delicata squash pasta with sage brown butter - featured image
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A simple yet elegant fall pasta featuring roasted delicata squash, nutty brown butter, and crispy sage. Ready in about 30 minutes with minimal ingredients.

Ingredients

Scale
  • 1 medium delicata squash (about 1 pound / 450g)
  • 3 tablespoons olive oil (45ml)
  • ½ teaspoon sea salt (3g), plus more for pasta water
  • ¼ teaspoon freshly ground black pepper (1g)
  • 12 ounces dried pasta (340g), such as rigatoni, pappardelle, or fettuccine
  • 4 tablespoons unsalted butter (56g), preferably European-style
  • 12–15 fresh sage leaves
  • ½ cup grated Parmesan cheese (50g), freshly grated
  • ¼ cup reserved pasta water (60ml), plus more as needed

Instructions

  1. Preheat oven to 425°F (220°C). Wash delicata squash, cut off ends, slice in half lengthwise, and scoop out seeds. Slice into ½-inch (1.25cm) half-moons.
  2. Toss squash crescents with 2 tablespoons olive oil, ¼ teaspoon salt, and black pepper. Spread in a single layer on a baking sheet. Roast for 18-22 minutes, flipping halfway, until edges are golden and centers are tender.
  3. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup (240ml) pasta water before draining. Do not rinse.
  4. In a large skillet, melt 4 tablespoons butter over medium heat. Swirl occasionally until butter foams, then turns golden brown with nutty aroma (about 2 minutes). Add sage leaves; cook 30 seconds until crisp. Transfer sage to paper towel-lined plate.
  5. Return skillet with brown butter to low heat. Add roasted squash and toss gently. Add drained pasta and ¼ cup reserved pasta water. Toss to combine, adding more pasta water if needed for a silky sauce.
  6. Remove from heat. Sprinkle Parmesan over pasta and toss until melted. Season with salt to taste. Serve in warm bowls, topped with crispy sage leaves and extra Parmesan if desired.

Notes

Don’t rush the brown butter; watch for golden specks and nutty aroma. Cut squash evenly for uniform roasting. Reserve more pasta water than you think you need. Toast sage leaves separately and add as garnish for crunch. For best results, serve immediately.

Nutrition

Keywords: delicata squash pasta, brown butter sage pasta, fall pasta recipe, easy weeknight dinner, vegetarian pasta

Find it online: https://lirafood.com/cozy-delicata-squash-pasta-with-sage-brown-butter/